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Method for measuring crispness of food product

a technology for food products and crispness, applied in the field of food product crispness measurement, can solve the problems of individual differences in the perception of crispness, and achieve the effect of improving the detection sensitivity of small crack vibrations

Active Publication Date: 2015-05-19
NISSHIN SEIFUN GRP INC +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

Enables accurate and sensitive evaluation of crispness by isolating and analyzing small crack vibrations, improving detection sensitivity and providing a reliable index for the crispness of deep-fried food products.

Problems solved by technology

However, there are differences in the perception of the crispness among individuals and its evaluation was subjective.

Method used

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  • Method for measuring crispness of food product
  • Method for measuring crispness of food product

Examples

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examples

[0062]Next, the operation of the crispness measuring device of the invention and the crispness measuring method of the invention are described more specifically by way of specific examples of the above-described embodiment.

[0063]The raw materials of the measurement target (hereinafter also referred to as the “sample”) used in Examples were Sasa-kamaboko (a bamboo-leaf-shaped fish cake made from whitefish, sake and salt), tempura flour and salad oil. A household deep fryer (DF380 manufactured by De'Longhi) was used for deep frying and a radiation thermometer (IT-340 manufactured by HORIBA, Ltd.) was used to check the oil temperature.

[0064]According to the optimal preparation conditions of the tempura flour, 200 g of ice water was added to 100 g of flour and the mixture was stirred with a whisk for 1 minute to prepare batter. The Sasa-kamaboko cut into half pieces was dipped in the batter and the samples were deep-fried one by one in the salad oil heated to about 180° C. for 1 minute ...

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Abstract

Provided are a device (10) and a method for measuring the crispness of a food product. An item to be measured (22) comprising a porous food product is broken apart by causing the blade of a knife (14) to penetrate into the item. A vibration detector (18) attached to the knife (14) detects crack vibrations from cracks that form when the item to be measured (22) is broken apart. In a computer (20), the small crack vibrations of a predetermined vibration power or less that are included in the crack vibrations within an individual cracking duration time are extracted from the detected crack vibrations. Crispness is measured on the basis of the number of extracted small crack vibrations counted (number of cracks).

Description

TECHNICAL FIELD[0001]The present invention relates to a device and a method for measuring the crispness of a food product with which measurement is made for evaluating the crispness as an important texture of porous food products including deep-fried food products.BACKGROUND ART[0002]A microphone has been conventionally used to make measurement in the method of measuring the crispness (so-called crispy texture) of deep-fried food products such as tempura (Japanese fritter-like dish) and korokke (a kind of croquette). However, there are differences in the perception of the crispness among individuals and its evaluation was subjective. What is more, the sensory factor which may cause people to perceive crispness has been less studied.[0003]Under the circumstances, Patent Literature 1 discloses a method of evaluating the texture of a porous food product, the method comprising: subjecting sound and / or vibrations occurring during the breakage and / or mastication of a porous food product s...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): G01N19/00G01N29/14G01N3/40G01N29/46G01N33/02
CPCG01N19/00G01N3/40G01N29/14G01N29/46G01N33/02G01N2203/0087G01N2291/02466G01N2291/02827
Inventor SAKAKIBARA, MICHIHIRONISHIZU, TAKAHISA
Owner NISSHIN SEIFUN GRP INC
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